Spring is in the air!

Don't forget to call Paulette for all your Spring Gathering needs.... There are many occasions that are coming up like your Easter Gatherings, Graduation, First Communions, Baptisms... and of course all those fun Birthdays and Anniversaries!

Here are some yummy Spring Cupcakes sure to be a hit at your house!

Recipe of the Week! Classic Meat Loaf

Meatloaf is one of those things that can be as different as the individual making it. There might be some 'suggestions,' but not really rules about cooking it. Although the same methods apply to meatloaf as any other meats you are cooking. Great ingredients make a difference so give this mix a try! Letting the loaf rest for a few minutes after removing from the oven also insures that all those drippings are redistributed throughout the loaf instead of oozing all over your plate. Also, that you aren't eating something that is crumbly and dry which, I believe, is what gives meatloaf a bad rap.

Ingredients

• 1 (1 1/2 ounce) slice white bread
• 2 tablespoons fat-free milk
• 1/2 cup ketchup, divided
• 2/3 pound ground beef, extra lean (raw)
• 1/2 pound lean ground veal
• 6 ounces lean ground pork
• 1/2 cup chopped onion
• 1/3 cup chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large egg whites
• Cooking spray

Preparation

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.

Recipe of the Week! Beef-Barley Soup

It's still a little chilly outside... and after a day of playing in the snow banks, skiing, or even just shoveling, it's nice to come in and enjoy a bowl of goodness that will warm you from head to toe! This is one of those meals that can be made in a large batch and frozen in individual containers for later {I do that with ALL my soup recipes} therefore guaranteeing that there's always something for supper! In all reality, soups are one of those recipes that lend itself to whatever your likes are or whatever you have on hand... and you really can't go wrong with the gorgeous smells that fill your house while the soup simmers away. Pair this with a crusty bread and a light salad and you have a great meal sure to please!

Ingredients

• Cooking spray
• 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
• 1 1/2 cups thinly sliced carrot
• 1 1/2 cups thinly sliced celery
• 2/3 cup chopped onion
• 1 (8-ounce) package presliced mushrooms
• 4 cups fat-free, less-sodium beef broth
• 1 bay leaf
• 2/3 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

1. Heat a Dutch Oven** over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.

**A standard stock pot may be substituted for a Dutch Oven.